Lactase

Lactase is also named β-galactosidase,whose CAS Registry Number is 9031-11-2. It can hydrolyze lactose and form glucose and galactose. Lactase also has the transference of galactosidase. It can connect the galactosidase with lactose and form galactooligosaccharide. As one probiotic action factor, it is used for the development of functional foods. Lactase is one kind of bio-enzyme preparation without poison and side effect. It is confirmed as safe substance by FDA, FCC, WHO/FAO, JACFA and other authorities.
Lactose intolerance The natural lactase generally exists in the intestinal tract of human body. But the content is extremely low. When people eat dairy products, because most human bodies lack lactase, they hardly digest and absorb the lactose in the milk. The lactose in the milk cannot be resolved and used. Instead, it is resolved and fermented by intestinal bacteria and forms a mass of carbon dioxide gas. It can lead the expansion of intestinal tract and the shrink of peristalsis is strengthened. It may bring some symptoms, for example, borborygmus, diarrhea, abdominal distension and so on. This kind of disease is called lactose intolerance. The lack of lactase widely exists in the whole world, especially in Asia and Africa. The ratios in these two continents are big and this kind of disease is a universal phenomenon in China.
Aspergillus oryzae
Product source The lactase comes from Aspergillus oryzae and it is a kind of food grade lactase preparation which is formed by the method of biological fermentation.
Product application Lactase is used for hydrolyzing milk and the production of milk carame. It is also used to process other dairy products: yoghourt, acid whey, ice cream, dessert, cream and cheese.
As digester, it is used in the dietary supplement: health food and functional food.
It has transglycosylation and can be used to produce functional galactooligosaccharide.

Appearance of Lactase: Colorless transparent liquid or white powder.

Characteristics of  lactase:
The properties of lactase

1.PH and Activity

2. PH and Stability

3. Reaction temperature

 4. Heat resistance

Hydrolysis of lactase
The hydrolysis effect of1‰ Lactase dosage((10000ALU/g)) in different pH condition(37℃,5%Lactose)

Date: June 20, 2014